Crispy Parmesan Chicken Recipe

Ingredients needed 

For the Crispy Parmesan Chicken

• All-purpose flour: Creates the base for the breading, helping the egg and breadcrumbs adhere to the chicken.
• Kosher salt and black pepper: Essential seasonings that enhance all the flavors in the dish. 
• Eggs: Beaten eggs help the breadcrumb coating stick to the chicken cutlets.
• Panko breadcrumbs: These Japanese-style breadcrumbs create an extra-crispy, light coating that stays crunchy.
• Parmesan cheese: Freshly grated Parmesan adds savory, nutty flavor to the breading. Be sure to grate it yourself for the best flavor and texture.
• Garlic powder: A subtle savory seasoning that mixes into the breadcrumbs for extra flavor.
• Boneless skinless chicken breasts: Cut in half horizontally to create thin cutlets that cook quickly and evenly.
• Olive oil: For frying the chicken to golden, crispy perfection.
• Flaky salt: A finishing salt that adds a perfect final crunch and seasoning boost.

For the Creamy Lemon Orzo

• Olive oil and butter: This combination creates a rich base for sautéing the aromatics.
• Shallot and garlic: These aromatic vegetables build a savory foundation for the orzo.
• Black pepper: Adds warmth and depth to the creamy orzo.
• Orzo pasta: This rice-shaped pasta cooks up tender and absorbs all the delicious flavors.
• Chicken broth: Cooks the orzo and infuses it with savory, rich flavor.
• Lemon: Fresh lemon zest and juice add bright, zesty brightness that cuts through the richness.
• Parmesan cheese: Melts into the orzo for a creamy, savory finish.
• Heavy whipping cream: Creates that luxurious, silky texture.
• Fresh thyme: A fragrant garnish that adds an earthy, herbal note.

How do you make this chicken orzo dish? 

Prepare the breading stations:

1. In one shallow bowl, combine the flour, ½ teaspoon kosher salt, and black pepper.
2. In a second shallow bowl, whisk the eggs until well beaten.
3. In a third shallow bowl, mix the panko breadcrumbs, Parmesan cheese, and garlic powder.

PRO TIP: Set up your breading station in an assembly line with the flour mixture first, then eggs, then breadcrumbs. This makes the process quick and mess-free.

Prepare the chicken:

1. Slice the chicken breasts in half horizontally to create 4 thin cutlets.
2. Place one cutlet on a cutting board, cover with parchment paper, and pound to an even ¼-inch thickness using a meat mallet or heavy pan.
3. Repeat with the remaining cutlets.

PRO TIP: Pounding the chicken to an even thickness ensures it cooks evenly and stays juicy. If you don’t have a meat mallet, a rolling pin or heavy skillet works great.

Bread and fry the chicken:

1. Dunk each cutlet in the flour mixture, shaking off any excess.
2. Dip into the beaten eggs, allowing any excess to drip off.
3. Press into the Parmesan-panko mixture, coating both sides and pressing firmly so the breadcrumbs adhere.
4. Set the cutlets aside while you heat the oil in a large pan over medium-high heat.
5. Once the oil is shimmering, cook the chicken in a single layer until deeply golden and crispy, about 4 minutes per side.
6. Work in batches if needed and add more oil between batches if the pan becomes dry.
7. Transfer the cooked chicken to a wire rack or paper towel-lined plate to get rid of excess grease. 
8. Sprinkle the fried cutlets with flaky salt while hot and let them rest for a few minutes.
9. Lastly, slice the chicken into strips if desired.

PRO TIP: Don’t overcrowd the pan. This lowers the oil temperature and results in soggy chicken. Cook in batches if needed.

Make the orzo:

1. Heat the oil and butter in a large high-rimmed pan over medium heat.
2. Add the shallot and garlic and cook for 1 minute until fragrant and softened.
3. Stir in the black pepper and cook for 1 more minute until fragrant.
4. Stir in the uncooked orzo and toast for about 2 minutes, stirring frequently.
5. Pour in the chicken broth and bring to a boil.
6. Reduce to a simmer and cook, stirring often, until the orzo is tender and most of the liquid is absorbed, about 10-15 minutes. Add another splash of broth or water if the orzo thickens before it’s fully cooked.
7. Remove the pan from the heat and stir in the lemon zest, lemon juice, Parmesan cheese, and heavy cream until smooth and creamy.
8. Taste the orzo mixture and add more lemon juice or zest if desired.

PRO TIP: Stir the orzo frequently while it cooks to prevent it from sticking to the bottom of the pan and ensure even cooking.

Serve:

1. Divide the orzo among serving bowls with a crispy Parmesan chicken cutlet in each. 
2. Garnish with extra Parmesan, pepper, zest, lemon juice, and a drizzle of olive oil, if desired.
3. Sprinkle with fresh chopped thyme and enjoy!